If you’ve ever wanted a breakfast or snack that feels indulgent yet is totally guilt-free, this Coffee Chia Pudding Recipe is about to become your new obsession. It combines the rich, bold notes of coffee with the creamy, nourishing texture of chia seeds soaked in coconut milk, creating a velvety pudding that’s energizing and comforting all at once. Whether you’re looking for a make-ahead breakfast or a quick pick-me-up, this recipe is simple, versatile, and downright delicious.
Ingredients You’ll Need
With just a handful of ingredients, this Coffee Chia Pudding Recipe is wonderfully straightforward. Each component plays a crucial role in building flavor, texture, and that perfect balance of creaminess and coffee kick.
- 1/4 cup chia seeds: These tiny powerhouses soak up liquid and expand to give the pudding its iconic gel-like texture.
- 3/4 cup light coconut milk: Adds a subtly sweet, creamy base that pairs beautifully with coffee’s bitterness; you can substitute with any milk you prefer.
- 1/4 cup strongly brewed coffee or espresso: Infuses bold, aromatic flavor that wakes up your taste buds right away.
- 1 tbsp maple syrup: Provides a natural sweetness that balances the coffee without overpowering it.
- 1 tsp vanilla flavoring: Lifts the entire pudding with warm, fragrant notes that complement both coffee and coconut perfectly.
How to Make Coffee Chia Pudding Recipe
Step 1: Combine Ingredients and Whisk
Start by adding the chia seeds, coconut milk, coffee, maple syrup, and vanilla into a mixing bowl or a large jar. Whisk everything together thoroughly until the mixture starts to thicken just a bit. This step ensures the chia seeds are evenly dispersed and begin absorbing the liquid right away.
Step 2: Chill and Set
Next, cover your container and place it in the fridge for at least 3 hours, though overnight is best for maximum creaminess. During this time, the chia seeds fully hydrate and transform the liquid into a luscious pudding. Patience here is key, so resist the urge to dig in too soon!
Step 3: Ready to Enjoy
Once set, your Coffee Chia Pudding is ready to serve. It should have a thick, spoonable consistency with the perfect blend of coffee richness and coconut creaminess. Feel free to stir it gently before serving if needed.
How to Serve Coffee Chia Pudding Recipe
Garnishes
Toppings elevate the experience — try a dollop of vanilla yogurt for extra creaminess, a light dusting of cocoa powder to intensify the chocolate notes, or some shaved dark chocolate for a touch of elegance. Fresh berries also add a nice pop of color and brightness.
Side Dishes
Pair this pudding with crunchy granola or toasted nuts to add contrasting textures. It’s also delightful alongside a fresh fruit salad or a simple slice of banana bread, turning your snack into a small feast.
Creative Ways to Present
Layer it in clear glasses with yogurt and fruit for a stunning parfait. Or, serve in small mason jars with cute spoons for grab-and-go breakfasts or coffee bar setups at brunches. These ideas not only make it look beautiful but also super convenient to enjoy.
Make Ahead and Storage
Storing Leftovers
This pudding keeps well in the fridge for up to 4 days when stored in an airtight container. Just give it a quick stir before eating to restore its creamy texture.
Freezing
Freezing coffee chia pudding isn’t usually recommended, as the texture can become grainy once thawed. It’s best to enjoy it fresh or kept refrigerated.
Reheating
If you prefer a warm treat, gently heat the pudding in a microwave-safe bowl for short bursts, stirring in between. Be careful not to overheat, as the chia seeds can change texture.
FAQs
Can I use regular milk instead of coconut milk?
Absolutely! Feel free to use almond, oat, soy, or even regular dairy milk. Each will subtly change the flavor and creaminess, but it will still be delicious.
How strong should the coffee be?
Using a strongly brewed coffee or espresso works best because the pudding needs bold coffee flavor to shine through the creamy base.
Is maple syrup necessary, or can I use another sweetener?
Maple syrup adds a lovely natural sweetness and depth, but honey, agave, or even a little brown sugar can be substituted, depending on your taste preferences.
Can I make this recipe vegan?
Yes! Using coconut milk and maple syrup already makes it vegan-friendly, and just be sure your coffee and vanilla extract have no animal-derived additives.
How long does it take for the chia seeds to absorb the liquid?
At least 3 hours in the fridge is required, but overnight yields the creamiest texture for the best pudding experience.
Final Thoughts
This Coffee Chia Pudding Recipe is a delightful way to start your day or to enjoy as a satisfying snack anytime. Its rich coffee flavor combined with the nourishing texture of chia seeds is a match made in heaven, and the simplicity of the recipe means you can whip it up in no time. Give it a try—you might just find your new favorite breakfast ritual.
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Coffee Chia Pudding Recipe
- Total Time: 3 hours 10 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A delicious and energizing Coffee Chia Pudding blending creamy coconut milk and robust coffee, sweetened naturally with maple syrup. This easy no-cook pudding is perfect for a quick breakfast or healthy snack packed with fiber and protein.
Ingredients
Ingredients
- 1/4 cup chia seeds
- 3/4 cup light coconut milk (can substitute any milk)
- 1/4 cup strongly brewed coffee or espresso
- 1 tbsp maple syrup
- 1 tsp vanilla flavoring
Instructions
- Mix Ingredients: Add the chia seeds, coconut milk, coffee, maple syrup, and vanilla flavoring to a mixing bowl. Whisk the mixture thoroughly until it begins to thicken slightly. Alternatively, you can place all the ingredients into a large jar and shake or stir to combine evenly.
- Refrigerate: Cover the bowl or jar tightly and refrigerate for at least 3 hours to allow the chia seeds to absorb the liquid and the pudding to set. For best results, refrigerate overnight.
- Serve: Once set, enjoy the coffee chia pudding as is, or top it with your choice of yogurt, cocoa powder, and chocolate for added flavor and texture.
Notes
- Use strongly brewed coffee or espresso for a rich coffee flavor that is not diluted by the milk.
- Maple syrup can be substituted with honey or agave syrup for different sweetening preferences.
- The pudding can be made up to 2 days in advance and stored in the refrigerator.
- For a creamier texture, stir the pudding halfway through the setting period.
- Adjust sweetness and coffee strength to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Modern American
